{"id":338286,"date":"2024-10-19T23:40:09","date_gmt":"2024-10-19T23:40:09","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bsi-16-30321183-dc\/"},"modified":"2024-10-25T22:46:11","modified_gmt":"2024-10-25T22:46:11","slug":"bsi-16-30321183-dc","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bsi-16-30321183-dc\/","title":{"rendered":"BSI 16\/30321183 DC"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
6<\/td>\n | Forewords <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 6 Apparatus <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 7 Sampling <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 8 Procedure 8.1 Preparation of the sample 8.2 Preparation of the butyrometer and test portion 8.3 Dissolution of the proteins 8.4 Centrifuging 8.5 Reading <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 9 Expression of results 9.1 Method of calculation 10 Precision 10.1 Repeatability 10.2 Reproducibility 11 Case of milks having a fat content between 1,5 and 3,0 g\/100\u00a0ml or g\/100\u00a0g and 5,0 to 6,0 g\/100 ml or g\/100 g 12 Test report <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Annex\u00a0A (normative) Characteristics of butyrometers <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | Annex\u00a0B (normative) Characteristics of the stoppers <\/td>\n<\/tr>\n | ||||||
20<\/td>\n | Annex\u00a0C (normative) Collaborative trial <\/td>\n<\/tr>\n | ||||||
21<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" BS ISO 19662. Milk. Determination of fat content. Acido-butyrometric (Gerber method)<\/b><\/p>\n |